Itchy potato (Arbi) with mutton
Itchy potato/taro(root)/arbi 250 gms
Method:
Itchy potato(Arbi) with Mutton
Bhagara Baigan(Brinjal)
Bhagara Baigan :
Brinjals (round) 250 gms
Onion 1
Ginger garlic paste 2 tsp
Red chillie powder 2 ½ tsp
Saffron powder ½ tsp
Salt 2 tsp or as per taste
Tomato 2
Oil 4 table spoons
Dry coconut ½
Sesamme (Thil) 2 table spoons
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Groundnut(pali) 3 tsp
Roasted gram dhal(Putnal)2 tsp
Tamrind medium size ball
Method:
Dry fry and grind, the coconut, thil, coriander, cumin, pali, putnal and chopped onion (also should be dry fried) to a paste, add also the tomato and grind to paste and keep aside.
Now slit the brinjals into 4 (don’t make pieces only slit, the whole brinjal) wash it well in salt wate. In a pan heat the oil and fry the washed brinjals till light brown, remove and keep aside.
In a dish you can add oil (you can use the same oil in which you fried the brinjals) when the oil is hot you can add ½ tsp cumin seeds & ½ tsp mustard seeds, when it splutters add the ground masala paste, saffron, ginger garlic paste, chillie powder and salt and fry it well in the oil for about 2 minutes mixing it well. Add a 1 ½ cup of water to the masala mix well and allow it to boil then add the fried brinjals and allow it to cook for about 5-7 min. Add the tamrind pulp and allow it to simmer for about 10 min.
It can be served with fried rice, biryani, hot rice or rotis.
You can follow the same method to prepare chillie curry. (reduce the chillie powder)
Bhendi Masala with Mutton
Bhendi with Mutton - Masala Curry
Ingredients:
Bhendi 250 gms
Mutton 500 gms
Tamrind medium ball size
Onion 1
Ginger garlic paste 2 tsp
Saffron ½ tsp
Red chillie powder 2 ½ tsp
Salt 2 tsp or as per taste
Dry fry and grind the following into a paste:
Dry coconut ½
Poppy seeds 2 table spoons
Jeera 1tsp
Coriander seeds 2 tsp
Pali 2 table spoons
Roasted gram dhal(putnal) 2 table spoons
While grinding you can add 3 chopped tomatoes also into the paste & grind.
Method:
Heat the oil in a dish, add the chopped onion and fry till brown, add saffron, ginger garlic paste, red chillie powder, the ground masala paste and salt. Fry all the maslas well, add the mutton pieces and stir fry for about 5 minutes then add 2 cups of water and allow it to cook on medium flame for about 20 – 30 minutes till the mutton is cooked. When the mutton is cooked add the chopped bhendi (cut it into two pieces). Allow it to cook for about 5 minutes then add the tamrind pulp, mix well and allow it to simmer for about 10 minutes. Check the consistency according to your taste. It can be served with hot rice or rotis.
Mutton Vindaaloo
Mutton Vindaaloo
Mutton 500 gms
Potato 2 (boiled & cut into medium size pieces)
Onions 2
Tomato 4
Ginger garlic paste 3-4 tsp
Oil 4 table spoons
Red chillie powder 3 tsp
Jeera powder 2 tsp ( dry fry and ground)
Saffron ½ tsp
Salt 3 tsp
Vinegar 1 table spoon
Method:
Heat the oil in a dish, add the finely chopped onions and fry till golden brown, add saffron, ginger garlic, red chillie powder, jeera powder and salt and fry well, add the washed mutton pieces and fry it well, add the chopped tomatoes and mix well, now add water for cooking about 1-2 cups. When the mutton is cooked, check the consistency if water is extra allow it to cook keeping the lid open till the consistency is semi dry. Then add the boiled potato pieces and mix it well into the curry, add the vinegar 5 min before removing from the stove.
Garnish with finely chopped coriander leaves & slit green chillies (2).
Butter Chicken
Butter Chicken
I.
Heat oil (1-2 table spoon) in a Kadai and fry the following ingredients & blend it in a mixie.
Jeera 2 tsp (cummin seeds)
Onions 2 (chopped)
Green chllies 3-4
Cashew nuts 5-6
Tomato 3-4
Red chillie powder 2 tsp
Ginger garlic paste 2 tsp
Dhania powder 2 tsp
Kasuri methi 2 tsp
Salt 1 tsp
II.
Take boneless chicken 500 gms and cut it into long pieces (about finger size)
Marinate for about 15 minutes, with saffron ½ tsp, red chillie powder 2 tsp, dhania powder 2 tsp, ginger garlic paste 2 tsp and salt 2 tsp.
Fry the chicken lightly in a pan with a little oil for about 10 minutes on medium heat & keep aside.
Pour butter 100gms in a large pan or kadai, add the blended mixture, add the fried chicken, a little red colour, a table spoon of tomato sauce or ketchup and keep mixing it well, last add ½ cup milk cream and remove after 5 minutes.
Garnish with slit green chillies & finely chopped coriander leaves.
Mutton Cutlet
Ingredients
Minced meat 500 gms
ginger garlic paste 3 tsp
red chillie powder 2 tsp
saffron 1/2 tsp
garam masala pwd 1 tsp
corriander leaves 4-5 stalks
salt as per taste
potato 500 gms (boiled and smashed)
lemon 1/2
Method
Wash the minced meat, add to it ginger garlic paste, red chillie powder, saffron, garam masala powder , chopped corriander leaves, salt and 2 cups of water. You can pressure cook it or else cook it in a dish. Pressure cooking is faster. After the mince is cooked allow it to cook till completely dry.
Mix the cooked mince with the smashed potato, add 1/2 lemon juice and make patties on your palms according to the size you desire. In a bowl take a beaten egg with little salt, dip the patties one by one and shallow fry it few at a time till nice and golden brown.
(If the mince is less and the potato is more, mince can be filled in the potato and then fried,if you have dried bread crumbs you can use it after dipping in the egg or without the egg )
Mutton kebabs
Mutton Kebabs
Ingredients:
Boneless meat or mince 500gms
garlic pods 8
mint leaves 10-12
green chillies 5
pepper (black) 2tsp
garam masala 2 tsp
Roast & dry grind the following ingredients
chirongi 50 gms
putnal pappu 50 gms
Method:
1. In a dish wash the meat or mince add garlic pods, mint leaves, green chillies and salt and water (2 cups) & allow to cook for about 15 minutes.
2. Blend this mixture in a mixie and then add the dry ground chirongi, putnal pappu, pepper and garam masala powder and salt as per taste and blend it in the mixie itself or else it can be mixed in a separate bowl with the hand.
3. Make small patties oval or round shape and keep aside
4. Take a frying pan, and shallow fry few pieces at a time, in refined oil.
Garnish with round sliced onions and lime pieces.Laziza Shami Kebab Masala, 100-Gram Boxes (Pack of 6)
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